Vegetable Noodle Stir Fry Food

VEGETABLE STIR FRY WITH NOODLES

Steps:

• Preheat oil in a wok on medium heat. Add onion and garlic, and sauté for a minute or so until onion is softened. Add the rest of the vegetables to the wok and sauté for a few minutes until the vegetables are softened.
• Meanwhile, cook noodles to packet instructions, then drain and add to the wok. Pour in soy and oyster sauce (and chilli or sriracha, if using) and mix altogether.
• Serve immediately.

VEGETABLE NOODLE STIR FRY

Steps:

• Chop the spring onions, peel and chop the ginger and garlic cloves.
• Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
• Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
• Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
• Boil the noodles according to the packet instructions, drain and set aside.
• Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
• Add the drained noodles, and toss well to combine.
• Garnish with more chopped spring onions if you like.

VEGETABLE STIR-FRY WITH GLASS NOODLES

Steps:

• Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

VEGETABLE STIR-FRY WITH CHINESE NOODLES

Steps:

• In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
• In the meantime boil the Chinese noodles (this should take five to ten minutes).
• Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
• Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
• Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
• Serve hot or warm. This reheats very well.

CRISP NOODLE AND VEGETABLE STIR-FRY

Steps:

• Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.
• Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
• Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
• Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
• Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
• Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
• Add noodles and cilantro and toss well. Serve immediately.
• HERE'S A CHEF'S TIP:.
• The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.